Lemon Chicken Stir-Fry

  • ½ cup vegetable stock or water
  • ¼ cup lemon juice
  • 1 Tbsp. cornstarch
  • 2 tsp. apple juice or sherry
  • 2 tsp. light soy sauce
  • 1 tsp. chili sauce
  • 1 chicken flavored bouillon cub or
  • 1 tsp. instant chicken bouillon
  • 2 Tbsp. vegetable oil
  • 1 lb. boneless, skinless chicken breasts,cut into strips
  • 2 cloves of crushed garlic
  • 4 cups cut vegetables such as onion, mushroom, carrots, red pepper, broccoli florets, snow peas and celery.
  • 2 Tbsp. or 3 packets of Equal


For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside. Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm. Add vegetables. Cook and stir about 3 minutes or until heated through. Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired.

Number of Servings: 4
Serving size: 1/4 of recipe
Calories per Serving: 243
Total Fat: 9 grams

Total Carbohydrates: 12 grams

Source: American Diabetes Association